“I bought this flour to try out a recepie mixing burrato,spelt& strong white flour.It involves folding and streching the dough over a 24 hour period and baking with lots of olive oil & sea salt .The results were pretty impressive,a light airy pizza with a flavour,differant to using just the white flour.I visited Pizzarium in Rome last week where the recepie originated and the results aren't dissimilar.”
“I bought this flour to try out a recepie mixing burrato,spelt& strong white flour.It involves folding and streching the dough over a 24 hour period and baking with lots of olive oil & sea salt .The results were pretty impressive,a light airy pizza with a flavour,differant to using just the white flour.I visited Pizzarium in Rome last week where the recepie originated and the results aren't dissimilar.”
“This is a lovely flour for getting authentic Italain flavour in bread and other flour based dishes, have cooked bread, pizza and gnocchi so far and they've all been great.”
“This is a lovely flour for getting authentic Italain flavour in bread and other flour based dishes, have cooked bread, pizza and gnocchi so far and they've all been great.”
“nice flour to work with.creamy dough.reduced water from my usual flours or it becomes a little loose. Nice golden loaf with good crumb. Good crust with good flavour. toast good.”
“nice flour to work with.creamy dough.reduced water from my usual flours or it becomes a little loose. Nice golden loaf with good crumb. Good crust with good flavour. toast good.”
